|Ripe Mango(Medium Size)||2|
|Grated Cocunut||1 Cup|
|Moong dhal||2 tablespoon|
|Raw Rice||5 tablespoon|
|Grated Jaggery||1 Cup|
|Cardamom Powder||1 Teaspoon|
|Coconut bits||4 teaspoon|
- Grind the grated cocunut with 1/4 cup of water and squeeze the milk from it and keep it aside - This is the squeezed milk number 1 which would be little thick.
- Again add 1/4 cup of water to cocunut and grind it and squeeze the milk from it and keep it aside in a separate vessel. - This is squeezed milk number 2. Do not mix up the first and second squeezed milks together.
- Finely chop the mangoes after peeling the skin and grind the chopped mangoes in a mixer.
- Dry fry the moongdhal till it becomes red colour
- Mix the fried moong dhal and rice and add required water and pressure cook it.
- Melt jaggery in water and remove scum. Add the cooked rice, and dhal mixture with jaggery. Add 1 cup of water.
- Let the jaggery boils well till its raw smell goes off.
- To this add the mango pulp and allow the mixture to boil.
- When the rawsmell of jaggery goes away, add the squeezed cocunut milk number 2 to the rice mixture and let it boil for a minute. When the mixture starts to bubble, add the squeezed cocunut milk number 1 and cardamom powder and switch off the flame.
- Heat a pan, add little ghee and add coconut bits and fry till it turns golden brown color. Add the fried coconut bits to Mambazha payasam (Mango Gheer).
- Now the Delicious Mambazha payasam (Mango Gheer)is ready for serving